The Shami kabab recipe is widely popular in Pakistan, India & Bangladesh. The fusion of split Bengal gram and meat makes it super tasty to enjoy as a tea-time snack, side dish with a meal, or even breakfast with Paratha. You can use tthis freezer friendly kabab in burgers, paratha rolls, even in sandwiches. Split Bengal gram is a compulsory ingredient in recipe for shami kabab, however, as for meat you can use mutton, beef, or boneless chicken.
Shami Kabab
Print RecipeIngredients
- 1 kilogram of minced beaf
- 250 gram split bengal
- 4 cups water
- 1 medium onion
- 2 tablespoon ginger garlic paste
- 4 green chilies
- Half cup mint
- Half cup green coriander
- 2 egg
- 1 tablespoon cumin spoon
- 1 tablespoon coriander seed
- 8 pieces black pepper corns
- 1 tablespoon turmeric powder
- 3 pieces black cardamom
- 2 pieces cinnamon sticks
- 12 button red chilies
- Oil for frying
- Salt as per taste
Instructions
For shami kabab,firstly, take a cooking pot and fill it with four cups of water. Then heat it over medium flame, once the water is warm enough add beef mince, split Bengal gram, and onion. Then add button red chilies, cinnamon stick, black cardamom, salt, turmeric powder, black peppercorns, ginger garlic paste, coriander seeds, and cumin seeds. Now cook them over medium-low heat for 30-35 minutes or until the mince and split gram turns mushy.
Once the water almost dries from the mixture, turn off the flame and let it cool down. Then add the mixture of Shami kabab into a food processor. Moreover, add green chilies, mint, green coriander, and eggs. Then grind them together to make a coarse paste.
After the paste for shami kabab gets ready, grease your hands with oil to make shami kabab patties. Then take a scoop of paste and gently make a ball by rolling it in your hands. Then flatten it by pressing it between both palms. Make as many kababs as you can from the remaining paste.
Finally, heat a pan with oil over medium heat. Then fry the shami kabab in small batches. shallow fry them on a medium flame for 4 minutes or until they turn golden brown in color.
Then dish out shami kabab on a paper towel after frying. Moreover, serve with ketchup, mayo, or any other sauce of your choice.
